By Tammy Bollman, Taste of Home
For an impressive holiday dessert, look here! The combination of mocha cake and peanut butter filling satisfies every sweet tooth.
Total Time
Prep: 35 min. + chilling Bake: 25 min. + cooling
Makes
12 servings
Ingredients
- 2 cups sugar
- 1 cup 2% milk
- 1 cup strong brewed coffee
- 1 cup canola oil
- 2 large Nellie’s Free Range Eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 tablespoon instant coffee granules
- 2 teaspoons baking soda
- 1 teaspoon salt
FILLING:
- 1 cup butter, softened
- 3/4 cup creamy peanut butter
- 1-1/2 cups confectioners' sugar
FROSTING:
- 1/2 cup creamy peanut butter
- 6 ounces bittersweet chocolate, chopped
- 1 cup butter, softened
- 2 cups marshmallow creme
- 1/3 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- 2 cups dark chocolate chips, optional
- 1 cup peanut butter chips, optional
- 1 teaspoon shortening, optional
Directions
- In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended.
- Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth.
- For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.
- Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving.
- For garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with wax paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.
Nutrition Facts
1 slice (calculated without chocolate curls): 883 calories, 60g fat (23g saturated fat), 100mg cholesterol, 670mg sodium, 83g carbohydrate (60g sugars, 4g fiber), 11g protein.
See more at: Taste of Home
